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I had fun playing around with some Valentine’s Day cookies. This was an experimental batch of chocolate cookie dough. All I did was substitute 1/2 cup of cocoa for 1/2 cup of the flour in my regular Rolled Sugar Cookie Dough, which is what Pam does with her recipe. I thought it turned out great. The only thing I’m not sure about is whether they are as sturdy. I had a few of them break on me while I was decorating, which is pretty unusual. I guess it makes sense that they would loose a little bit of stability by substituting cocoa powder for the flour, because you’re loosing a little bit of the gluten, which is kind of like the glue (glue-ten!) that holds things together, but I didn’t think it would make that much of a difference. They weren’t super brittle or anything, and maybe I was just extra butter-fingery (what?? My spell-checker says that’s not a word!) the day I did these. I wouldn’t put it past me. But anyway, I think it was a fun change, and I LOVED the contrast of the red, pink and white against the dark cookies.

These daisies are super-simple. I just outlined in black, filled in white and added a colored “button” for the center. The buttons caved in a little bit, which sometimes happens when you’re using thinned-down MPB. I didn’t mind it at all on these, though. I think it adds to the look. Also, you’ll notice that my petals are uneven in both size and spacing, but I think it adds to the charm! Don’t worry about getting them too perfect.

Some cute little hearts using marbling and feathering techniques. If you didn’t catch our Valentine Hearts post, go check that out for more instruction.

Hugs and Kisses! I had a red one too, but it broke so I had to eat it. I really love this cutter.

I told you earlier that I have a square cookie obsession, so when I was baking up this batch of cookies, I did some squares without really knowing what I was going to do with them. I thought maybe I’d spell out L-O-V-E, like I did with the S-N-O-W in my winter post. When I got to decorating, I realized that the small crinkle squares looked kind of like stamps, and Valentine’s Day is all about love letters, so I tried some stamps. The two with the “cancellation” lines on them were done with just a writing tip and black MPB, but I’ll show you in tomorrow’s post what I did later that I liked much better.

Fun mix! I’m still kind of a sugar cookie purist, but this opened my eyes to the possibilities of chocolate!

Hi Carmie. I really don’t have a lot of trouble with the black bleeding. I usually let my outline dry for a bit before I fill in with another color. I also try to color my black and red frosting as far ahead of time as I can. They will darken over time, so I can use less coloring and then just let them darken as they sit. That really helps with bleeding. I’ve had lots less problems with Americolor bleeding than any of the others I’ve tried, so if you haven’t tried them, I recommend it!

I didn’t notice a difference on these, but they were pretty crunchy. I think if you had a very soft cookie, you would need to let them dry a little longer. The moisture in the cookies might affect the dry time on the icing.

I LOVE chocolate cookies. I almost never make regular sugar cookies anymore. Mostly because I LOVE THE CONTRAST. Your cookies are beautiful! I love, love that shade of pink. It is perfect with the chocolate!!